Barbecued Bacon-Wrapped Shrimp
9 thin slices of lean hickory-smoked bacon (about 1/2 pound)
2 teaspoons imported sweet paprika - sweet is key
1/2 tsp cayenne pepper-vary according to who is served and their tolerance
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp freshly ground black pepper - needs to be fresh and finely ground
1 tablespoon olive oil - virgin
2 tablespoons sugar
2 tablespoons fresh lemon juice
18 jumbo shrimp (2 pounds) shelled and deveined - 10-12 count per pound will be OK, but not smaller
Cut the slices of bacon in half, partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp, about 1 minutes on each side. Remove the slices as they are done and drain on paper towels.
Combine the paprika, curry powder, cumin, coriander, salt and black pepper; stir in the olive oil and lemon juice. Add the shrimp. Toss well to coat; let marinade at room temperature for at least 30 to 60 minutes. I’ve also let marinate in refrigerator several hours.
A charcoal fire is good, but you can use a gas-powered unit. Fire it up now to warm up. Remove the shrimp from the marinade reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon. Toss in the marinade to coat.
Set a grill rack about 5 inches from the heat for 5 minutes. Put all the shrimp on the grill and brush half the remaining marinade over them. Grill for 4 minutes; turn, brush with the remaining marinade and grill for about 4 more minutes longer, or until the shrimp are just opaque throughout. Serve hot or warm.